Add something flavorful to your Asian cuisine night! Shrimp and bell peppers cooked in a ginger sauce served over brown rice – a delightful meal that can be made ready in 30 minutes!
Shrimp and Pepper Stir-Fry
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 13
Ingredients
Rice
- 1 1/2 cups water
- 1 1/2 cups uncooked instant brown rice
Ginger Pan Sauce
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon water
- 2 teaspoons cornstarch
- 3/4 teaspoon ground ginger
Stir-Fry
- 1 tablespoon canola oil
- 2 medium green onions, finely chopped (2 tablespoons)
- 1 clove garlic, finely chopped
- 1 medium red bell pepper, cut into thin strips (1 1/2 cups)
- 1 medium green bell pepper, cut into thin strips (1 1/2 cups)
- 12 oz uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed
- 1 cup halved cherry tomatoes
Instructions
-
Step1In 1-quart saucepan, heat 1 1/2 cups water to boiling over high heat. Stir in rice; return to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand covered 5 minutes; fluff with fork and let cool slightly.
-
Step2Meanwhile, in small bowl, mix sauce ingredients until smooth; set aside.
-
Step3In 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and garlic; cook 1 minute, stirring frequently. Add bell peppers; cook about 5 minutes, stirring frequently, until softened. Add shrimp and tomatoes; cook 3 to 5 minutes, stirring frequently, until shrimp are pink and peppers are crisp-tender.
-
Step4Stir sauce into shrimp mixture. Heat to boiling; cook and stir until sauce is thickened. Serve over rice.
Nutrition
280
Calories
5g
Total Fat
17g
Protein
39g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 50
- Total Fat
- 5g
- 8%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 120mg
- 40%
- Sodium
- 290mg
- 12%
- Potassium
- 380mg
- 11%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 4g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 80%
- 80%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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